Super green cabbage wanted healthy and not bitter

Supergreen cabbage wanted: Healthy and not bitter he should be

01/12/2014

In northern Germany, it has always been a popular traditional dish of home-style cooking. Now, the Americans have come up with it, but for health reasons. In southern Germany, however, is rather unpopular.

Biologists from the University of Oldenburg now examined the kale more closely. The reports the TZ, citing the dpa. As a result, kale is a real all-rounder: „For a healthy diet, for example, the ingredients vitamin C and flavonoids, which lower cholesterol, important“, Prof. Dr. Dirk Albach, director of the Botanical Garden of the University of Oldenburg. „In addition, kale contains mustard oil glycosides, which are important for cancer research because they stimulate the body's own self-cleansing“, he explains to NWZ-Online. But „Kale is not the same as kale“, maintains Dirk Albach, to say. Thus, the corresponding kale species taste quite bitter, or they contain only a few of the healthy substances. Albach says: "There is not the kale that can do anything." But he wants to change that. In the next few years he wants to breed a kale with students, which at the same time tastes mild and contains many nutrients. The goal of the researchers: an Oldenburg palm, the Brassica oleracea cv. oldenburgia, to breed.

„It should combine a lot of positives, so contain many ingredients and little bitters“, specifies Albach, „and become an attractive plant that people like to plant in their garden.“ He expects a research period of five to ten years. However, Albach also admits: "If you cook kale for an hour, all varieties taste the same - and the good ingredients are gone."

In any case, the culinary potential of Kohl has long been recognized in the USA.
So you can find it in restaurants as salad, with pasta and on bread, as raw food in the form of smoothies or as a healthy snack alternative to crisps.

In Germany, the kale ekes out a shadowy existence. So it is mainly grown in Lower Saxony and North Rhine Westphalia on a relatively small area. And south of the white sausage equator, it is virtually undetectable. In the fields not at all and in the restaurants only rarely. Andree Köthe, star chef from Nuremberg, for example, offers it crunchy fried or as a cream. In contrast, the classic North German variant does not even arrive in southern Germany, although the southern Germans like it heartily. "There's sauerkraut here," says Köthe. (Jp)